Ingredients

• 1.5 cup - Corn Kernels, thawed if using frozen
• 1/2 cup - Wheat flour
• 2 tbsp - Ghee
• 1 can - condensed milk
• A pinch of Nutmeg, grated
• A pinch of cardamom powder
• Flaked Almonds and pistachios for garnishing.

How to Make Corn and Wheat Halwa

• Wash the corn kernels and grind them coarsely.
• Heat 1 tbsp ghee in a pan, pour the ground corn and roast on low-medium flame for 8-10 minutes.
• Keep stirring in between.
• Meanwhile, heat remaining 1 tbsp of ghee in another pan and roast the entire wheat flour in it.
• This will take almost 4-5 minutes on low flame.
• Turn off when the aroma starts peaking up.
• Be careful not to burn the flour, since it turns brown very quickly.
• Keep stirring to avoid burning.
• Keep it aside when done.
• Now, when the corn in the first pan is done, it will leave the sides on the pan.
• Lower the flame and mix the roasted flour with the corn mix.
• Stir it properly to combine everything well.
• It should form a single lump of mass.
• Recipe courtesy: UK Rasoi